Prep 3 hrs
Cook 20 mins
Got this from King Arthur Flour's website. It's easy and produces such good results that I had to share this. Soft, fluffy, buttery - my idea of the perfect roll for dinner/breakfast/whenever. Included some variations that I use at the end of recipe.
- 1 1⁄4 cups low-fat milk (you may use whole)
- 1⁄4 cup potato flour
- 1⁄4 cup lora brody bread enhancer (optional)
- 1⁄2 cup butter, softened (4 oz)
- 2 teaspoons salt
- 1⁄4 cup sugar
- 2 teaspoons instant yeast
- 4 cups all-purpose flour (17 oz, I use bread flour sometimes)
- Combine all ingredients (reserving about 3/4 cup of flour) in a large mixing bowl.
- Stir to form a cohesive dough.
- Knead the dough, by hand on lightly oiled surface or mixer, for 5-8 mins.
- Add reserved flour until you obtain a soft, supple and smooth dough.
- If it's too sticky to handle, add a bit more flour (a tablespoon at a time).
- You may not need all of the flour.
- Just enough to make a work-able dough.
- Transfer dough to a lightly greased bowl, cover with plastic wrap or proof cover.
- Allow it ro rise for about 1 hour, until it's puffy.
- It may not double in bulk.
- Gently deflate dough, and transfer to lightly oiled work surface.
- Divide it in half and roll each half into a 14" circle.
- Brush with 1 tablespoon of melted butter.
- Cut each circle into 12 wedges.
- Starting from outer edge, roll each piece towards its point; pinch the point to the bottom of the roll to seal it.
- Place rolls on lightly greased/parchment lined baking sheet, with points tucked underneath.
- Cover and let rise for about 90 mins, until puffy.
- They may not double in bulk.
- When ready to bake, brush rolls with some melted butter (to ensure soft crust).
- Bake them in preheated 350F oven for 18-20 mins, until they're light golden brown.
- Don't let them get too brown, as they'll dry out.
- These rolls are designed to be soft and squishy.
- Remove rolls from oven, brush them with more melted butter.
- Variatian 1: I usually use 2 tablespoon granular lecithin and 6 tablespoon butter (total of 1/2 cup) to get the softest rolls.
- Variatian 2: I've made these into cinnamon-sugar monkey bread with the dough.
- Just shape them into balls, dip into melted butter and cinnamon-sugar, and place them almost touching in a 9" round pan.
- This will make very yummy and soft cinnamon pull-aparts!
- Variation 3: To make cheese rolls, brush rolled-out circle with butter, then sprinkle with grated cheese of your choice.
- Cut and shaped into crescents, bake as directed above.